Pest Control in food industries

1. Pest Control in food industries

2. Introduction: • Pest refers to any objectionable animals or insectsbut not limited to, birds, rodents, flies, and larvae. • Types of pests include: 1- Insects. Such as flea. 2- Insect-like organisms. Such as ticks 3- Microbial organisms. Such as bacteria, fungi, nematodes, viruses, and mycoplasms. 4- Weeds. Any plants growing where they are not wanted. 5- Mollusks. Such as snails 6- Vertebrates. Such as mice, other rodents, birds, and snakes.

3. An integrated pest prevention program employs multiple control measures, including: • Sanitation • Mechanical control • Cultural control • Biological control • Chemical control.

4. Sanitation • Not only is proper sanitation necessary for prevention, but it is also an effective way to control and eliminate infestations. • The removal of food and water sources, making traps and baits more effective. • Residual oils and greases also render many insecticides ineffective. • It is important to design the plant sanitation program so that all cracks and hidden surfaces are cleaned and inspectedroutinely.

5. Mechanical Control • These methods involve the use of : traps (mechanical and non-mechanical), barriers (seals, foam- foam can be sprayed into any opening ) mechanicalexclusion (such as bird wire) aircurrents manipulationofenvironmentalfactors(temperature , humidity).

6. Nonmechanical insect control involves Insectecutors that utilize a blue light to attract insects and then electrocute them when they come in contact with an electrically charged set of metal rods). • Insectocutors should be present in areas where flying insects can be a problem. • Insectocutorsshould not be used as alternatives for air doors. • Insectocutorsshould not be located too close to doorways so as to serve as insect attractants.

8. Rodent traps can be placed either inside or outside the building.

10. Cultural Control • This involves changing the habits or behaviors of employees and visitors. • Too often, visitors who come to the plant—whether seasoned food products professionals, first time visitors or, even company employees—have a varying degree of pest control knowledge. • This imbalance can often lead to routes of pestentrythroughopendoors, droppedfood, or poorcleaning practices.

11. Biological Control • These methods utilize biological organismsor their byproductsto control pests. • Bacteria-based products forfruit fly control • Pheromone traps forinsect collection.

12. Chemical Control • This involves the correct, effective, and safe use of pesticides for controlling insects and pests. • Only chemicals that are not harmful to the environment and application techniques that are target specific should be used. • In most states of USA, only a licensed professional may apply pesticides. • Depending on: 1) How large the facility is 2) Whatpests are in the area 3) the Knowledgelevel of the quality control manager

13. A pest control program basically consists of: 1-Inspection • The inspection process determines what might cause contamination of food products.

14. 2-Pest Identification • When pests are discovered, each must be accurately identified in order to prescribe the most effective and efficient methods of control.

15. 3- Pest Control Techniques • Sanitation, pest exclusion, trapping, biomonitoring, and other non-chemical control procedures, and chemical methods are used if necessary. • This approach involves evaluating all aspects of the pest management program.

16. 4- Record-Keeping • Each aspect of the pest management program must be continually monitored and evaluated through continued inspections and monitoring and by seeking feedback from plant staff. 5- Program Evaluation